Chicken Tortilla Soup ~ Made in Crockpot ~ Gluten Free
In a Crockpot Add and Mix well:
1 Jar (16 Ounce) Tomato Based Salsa of your Choice (Mild, Medium or Hot)
4 Cups Chicken Stock
3-4 TBL Taco Seasoning (My Homemade recipe for Taco Seasoning below)
1 Can (15 Ounces) Black Beans, Drained and Rinsed
1 Can (15 Ounce) Whole Kernel Corn, Drained and Rinsed
3-4 TBL Lime Juice
Add:
3 Boneless Skinless Chicken Breast
Turn the Chicken over in the Salsa Sauce Mix,, making sure it is covered
Cover the Crockpot
Cook 6-8 Hours on Low
or
4-6 Hours on High
After 4 Hours Check to see if the Chicken is Fork Tender done (Do not over cook the Chicken)
Remove the Chicken when it is done with a Slotted Spoon onto a Plate
Use 2 Forks to Shred the Chicken
Add the Shredded Chicken back into the Crockpot
Mix in with the Salsa Mixture
Check the Seasoning ~ Make any adjustments.
Optional: You can also add some Hot Spice or Chopped Jalapeno Peppers to taste
Cook on Low for 30 Minutes
Serve the Soup in Bowls
Garnish with:
Shredded Cheddar Cheese
Sour Cream
Sliced or Chopped Avocado
Tortilla Chips
Homemade Taco Seasoning:
I made mine Low Sodium. Add Salt if you prefer it.
Mix together:
1 TBL Chili Powder
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Ground Cumin
1/2 tsp Paprika
1/2 tsp Smoked Paprika
1/2 tsp Oregano
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1 tsp Minced Dried Onion
Adjust to your liking. I multiply this recipe 6-8 times, Mix and Store in a Mason Jar.
ENJOY!
